• Warm the milk in a large heavy saucepan over a medium heat,stirring constantly while gradually adding the flour.
• Add the butter and, once the mixture has thickened, remove from the heat and mix in the cheese.
• Add salt to taste, the cayenne and the beaten eggs.
• Allow the mixture to cool. It should now be thick enough to shape into
about 24 balls.
• Heat the oil in a deep heavy saucepan until very hot. Deep-fry the balls in batches of about six until they are golden brown.
• Remove from the pan with a slotted spoon, drain on kitchen paper and
serve immediately.